An informative sampling focused on herbs and tea with an occasional sprinkling of fairy dust and a glimpse into family activities too. The contributions to this blog is the combined effort created by the sisters of The Rosemary House and Sweet Remembrances.

Pages

Wednesday, July 30, 2008

Flan - Caramel Custard

Syrup~

1/2 c. granulated sugar

Custard~

5 eggs

1/2 c. granulated sugar

1/4 tsp. salt

1 tsp. vanilla extract

3-1/2 c. milk

Preheat oven to 325 degrees. Prepare the caramel syrup: Sprinkle 1/2 c. sugar evenly over bottom of a small skillet. Cook slowly over low heat, stirring occasionally with a wooden spoon, just until sugar melts to a golden syrup. This is a slow tedious process, but do not be tempted to increase the heat. If the sugar is heated over too high a temperature, it will be too dark and taste burned. Once the sugar is completely dissolved, pour syrup into the bottom of a 5-cup ring mold, coating the bottom. Set aside to cool. The syrup will harden as it sits. Prepare the custard: In a large bowl, whisk the eggs with the sugar, salt and vanilla to mix well. Gradually add milk, whisking until smooth, but being careful not to create excessive froth. Pour the mixture into the mold. Create a bain de marie by placing the custard pan inside a larger baking pan that has been filled with hot water. The water should be approx. 1" deep around the outside of the custard pan.

Bake for 55 - 60 minutes, or until a knife inserted into the custard comes out clean. Remove the custard pan from the hot water to cool completely. The custard will settle slightly on cooling. Chill. Loosen the edges with a spatula. Just before serving, place an edged serving plate upside down on the mold and reverse the two; shaking gently to release; the caramel will run down the side. Before serving, garnish with fresh fruit, strawberries, grapes, and pineapple pieces.

Search This Blog

Rosemary....

Rosemary, the herb of remembrance, symbolizes each of us. Susanna owns and operates The Rosemary House, a gift shop specializing in herbs and spices. Nancy owns Sweet Remembrances, a tea room located right next door, and features herbs in her cooking. We work closely together in our business, and will each answer to Rosemary.

Become a Fan of The Rosemary House

Become a Fan of Sweet Remembrances

Roastmary

Try some today ~ you'll love it!

Roastmary - Our Best Selling Herb Product!

Roastmary is our best selling product in the shop. This perfectly proportioned blend of salt, pepper, rosemary and garlic is so well received it will become a family tradition in your household for pork roast, grilled chicken, venison, roasted potatoes, and even garlic bread. Mixed frequently in small batches, it's always a fresh blend for your kitchen. We have been making this blend for almost 40 years. Over the years, it has been mail ordered to all 50 states and 12 countries. Many of our customers can't live without Roastmary! Try some today! Send a self addressed, stamped envelope to The Rosemary House, 120 S. Market St., Mechanicsburg, PA 17055 and request a free sample. We'll be happy to send you the sample with an informational brochure that includes recipe suggestions.

Roastmary Tips!

1. Mix Roastmary with yogurt and eat 'as is', or use as a dip or baste chicken with it.2. Add Roastmary to butter and brown your rice before adding water to cook the rice.3. Mix Roastmary in with hamburger. Pan fry with Worcestershire sauce.4. Garlic bread can be made your favorite way be mixing Roastmary with butter.5. Use Roastmary on baked potato, with or without butter.